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Oct 29, 2013 5:30am EDT
, cooking on the inside and outside at the same time, ensuring that the outside is nice and brown while the inside is juicy and moist-- absolutely perfect. >> the nuwave, from a chef's perspective and a restauranteur and a chef instructor, is ingenious because it uses the three methods that we use with big, gigantic machines, condenses those methods, puts it in a small unit that the consumer can use then at home. it's brilliant. >> there's no preheat time, it heats up very, very quickly, so that does cut down a lot of time and extra energy. >> joe: plus, with extensive independent testing, it's been proven that the nuwave oven cooks up to 50% faster than a regular oven and-- get this-- uses up to 85% less energy too. >> the money you save on your electric bill alone can virtually pay for the nuwave itself. >> how does the nuwave make food so delicious while making it healthier? >> since the nuwave cooks inside and outside at the same time, more inner fat contents are released from the food, but it also seals in the natural juices. this ultimately reduces your fat intake, making all your
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